Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same

ABSTRACT

A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

[0001] This application claims the benefit of U.S. ProvisionalApplication No. 60/306,955, filed Jul. 20, 2002.

BACKGROUND OF THE INVENTION

[0002] 1. Field of the Invention

[0003] The present invention relates to a novel fat-based confectionhaving a smooth and creamy mouthfeel and a thermally generated dulce deleche flavor. This invention further relates to a method of making sucha dulce de leche-flavored fat-based confection, as well as toconfectionery candies incorporating such a dulce de leche-flavoredfat-based confection, in particular, candy-shelled confectionerycandies.

[0004] 2. Description of Related Art

[0005] Dulce de leche (hereinafter “dulce de leche” or “dulce”),translated from Spanish as “sweet of milk”, is a popular treat in Southand Central American countries. Dulce de leche is typically made byboiling sweetened condensed milk for hours to produce a sweet,caramelized pudding-like treat, which can be eaten alone or incombination with a biscuit or wafer. Dulce de leche is a water-basedcomposition characterized by a smooth and creamy texture and a distinctrich dairy flavor with lower caramelized sugar notes. The flavor ofdulce de leche is thermally generated. Dulce de leche is also known ascarjeta (Mexico), arequipe (Colombia), fanqulla (Cuba) and manjar blanco(Peru).

[0006] It is known to incorporate water-based dulce de leche or dulce deleche-like compositions into certain products. For example, Haagen DasDulce De Leche ice cream and Alfajore cookies do just that. In addition,dulce de leche spreads such as La Salamandra and Smucker's spreads areknown. All known dulce de leche products contain water-based dulce deleche compositions. Typically, dulce de leche compositions contain highmoisture contents, i.e., about 26% moisture by weight, and exhibit awater activity of about 0.85.

[0007] Both the high moisture content and water activity of dulce deleche impose limits on the types and quality of products which can bemade using it. For example, the incorporation of water-based dulce deleche into certain applications such as candy-shelled confections isproblematic. In short, dulce de leche is typically too soft to candyshell or at the very least is very difficult to process. In this sameregard, water-based dulce de leche can be difficult to form in abite-size format. Special process conditions are required, which driveup manufacturing costs and complexity. Temperature and humidity must becarefully controlled to process on traditional depositing or OpenExtrusion center forming equipment. Traditional water-based dulce deleche loses its shape during processing.

[0008] Additionally, the high moisture content of water-based dulce deleche creates a moisture gradient when mixed with low moisturecomponents such as crisp rice, biscuits, cookies, etc. Controlling thisgradient can be difficult, often requiring a more complex product designthat relies on the application of moisture barriers and humectants toslow the movement of water into the lower moisture components. Shortenedproduct shelf-life, poor texture and quality are often the result.

[0009] It should also be noted that traditional water-based caramelssuffer from the same inadequacies as water-based dulce de leche incertain applications. This, again, is due to a relatively high moisturecontent, i.e., about 5.0%-12.0% moisture by weight and a water activityranging from about 0.40 to 0.50. Softer traditional water-based caramelshave the same problems as dulce de leche, often being too soft to formin bite-size pieces or to candy shell. Further, traditional water-basedcaramels give a hard, chewy, unpleasant eating experience whencandy-shelled and are too slow to clear the mouth upon consumption; inother words, bits of caramel and candy shell stick to the consumer'steeth, resulting in an unfavorable overall eating experience.Water-based caramels also create problematic moisture gradients asdescribed above. In the end, however, the inadequacies of water-basedcaramel are irrelevant; water based caramel could never be a substitutefor dulce de leche because caramels have a very different flavorcharacterized by caramelized sugar, vanilla and buttery notes.

[0010] Clearly, there is a need to develop a dulce de leche compositionwhich does not suffer from the above-noted inadequacies of water-baseddulce de leche. Such a dulce de leche product should offer the same richdairy flavor as water-based dulce de leche, but offer a much greaterdegree of product design freedom, improved shelf-life, better textureand simple processing.

[0011] Caramac® (Nestle®) is a fat-based “caramel flavour covering”which is used to enrobe a biscuit in Nestle®'s BreakAway, which is soldin the United Kingdom. Caramac® is also marketed as a simple solid barin Nestle®'s Caramac®. As set forth in the ingredient declaration,Caramac® comprises vegetable fat, sugar, lactose, sweetened condensedskimmed milk, skimmed milk powder, butter, emulsifier (lecithin),treacle, salt, flavoring, and possibly nut traces. Caramac® has a flavorintensity much lower than that of conventional dulce de leche. Moreimportantly, the flavor of Caramac® is more similar to a traditionalcaramel flavor than to a dulce de leche flavor. It is believed that thecaramel-like flavor of the fat-based Caramac® can be solely attributedto the inclusion of treacle, a.k.a, molasses, in the composition. Inother words, Caramac® does not appear to have a thermally generatedflavor. What is more, Caramac® can be described as having a waxymouthfeel.

[0012] Hence, there is clearly a need to develop a composition having adistinct thermally generated dulce de leche flavor, a smooth, creamytexture and a very low moisture content. The applications for such acomposition would be manifold.

SUMMARY OF THE INVENTION

[0013] The present invention is directed to a dulce de leche-flavoredfat-based confection comprising a sweetener, a dairy protein and a fatcontinuous phase, made according to a process comprising the steps ofdispersing the sweetener and the dairy protein in a fat to form a rawconfection having the fat continuous phase; heating the raw confectionwithin a temperature range and for a time sufficient to thermallygenerate dulce de leche flavor, thereby forming the dulce deleche-flavored fat-based confection; and cooling the dulce deleche-flavored fat-based confection to a temperature sufficient to haltthe thermal generation of dulce de leche flavor.

[0014] The present invention is also directed to a method of making adulce de leche-flavored fat-based confection comprising the steps ofdispersing a sweetener and a dairy protein in a fat to form a rawconfection having a fat continuous phase; heating the raw confectionwithin a temperature range and for a time sufficient to thermallygenerate a dulce de leche flavor, thereby forming the dulce deleche-flavored fat-based confection; and cooling the dulce deleche-flavored fat-based confection to a temperature sufficient to haltthe thermal generation of dulce de leche flavor.

[0015] In certain preferred embodiments of the method, there is anadditional particle size reduction step either before or after theheating step. The average particle size is reduced to 1.0 to 100.0microns. In certain preferred embodiments of the method, the rawconfection is heated within a temperature range between 70° C. and 180°C. In certain preferred embodiments, the time sufficient to develop adulce de leche flavor is between 1 minute and 1440 minutes. In certainpreferred embodiments, the temperature sufficient to halt thedevelopment of dulce de leche flavor is below 70° C.

[0016] In certain preferred embodiments of the invention, the confectionproduced has a water activity ranging from 0.09 to 0.38. In certainpreferred embodiments of the invention, moisture is present in an amountranging from 0. 10% to 5.0% by weight of the confection. In additionalpreferred embodiments of the present invention, the confection comprisesa fat in an amount ranging from 10.0% to 98.0% by weight or a sweetenerin an amount ranging from 1.0% to 80.0% by weight or a dairy protein inan amount ranging from 0.5% to 40.0% by weight of the confection.

[0017] The present invention is broadly directed to a dulce deleche-flavored fat-based confection.

[0018] The present invention is further directed to a dulce deleche-flavored fat-based confection comprising a sweetener, a dairyprotein and a fat continuous phase. In preferred embodiments, thesweetener is selected from fructose, sucrose, lactose, dextrose,polyols, other natural and artificial sweeteners and combinationsthereof. In certain preferred embodiments, the dairy protein is selectedfrom non-fat dry milk, demineralized whey powder, whole milk powder andcombinations thereof.

[0019] In certain preferred embodiments, the fat continuous phase isselected from fractionated palm kernel oil, cocoa butter, anhydrous milkfat, hydrogenated vegetable oil, and combinations thereof.

[0020] The present invention is additionally directed to a confection,preferably a candy-shelled confection, or a chocolate compositioncomprising a dulce de leche-flavored fat-based confection.

[0021] The present invention is also directed to a fat-based confectioncomprising 2-hydroxy-3-methyl-2-cyclopenten-1-one as a flavor component.In preferred embodiments of the present invention, the fat-basedconfection contains an additional flavor component or additional flavorcomponents. These flavor components are 2-acetyl furan,2-acetyl-3-hydroxyfuran, methyl furanoate, 2,5-dimethyl-4-hydroxy-3-(2H)furanone, 3-hydroxy-2-methyl-pyran-4-one, 2-furfural, 2-(5H)furanone,2-furfuryl alcohol, dihydro hydroxy maltol and 5-hydroxymethyl furfural.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] The present invention relates to a novel dulce de leche-flavoredfat-based confection. This confection is preferably thermally processedto create special textural and flavor attributes. The inventive dulce deleche-flavored confection has a fat-based continuous phase that impartsa distinctive mouthfeel and eating experience. The creaminess of thefat-based confection enhances consumer perception of quality and overallacceptance of a finished candy using such a confection. The dulce deleche-flavored fat-based confection of the present invention solves theproblems associated with traditional water-based dulce de leche, whilemaintaining a true thermally generated dulce de leche flavor. In sum, byvirtue of an ultra-low moisture content, a low water activity and a fatcontinuous phase, the dulce de leche-flavored fat-based confection ofthe present invention offers a great degree of product design freedom,improved shelf-life, better texture and simple processing.

[0023] As used herein, the term “dulce de leche flavor” refers to aflavor characterized by a dairy main flavor with lower caramelized sugarflavor typically formed through thermal generation. As used herein, theterm “dulce de leche-flavored” refers to a material having a dulce deleche flavor. As used herein, “fat-based” refers to a material having afat/lipid continuous phase in which material components such as milkproteins and sugars are dispersed. As used herein, “water-based” refersto a material having a water continuous phase in which materialcomponents such as milk proteins and sugars are dispersed; typicallywater-based materials have a water activity from about 0.4 to about 0.5and a moisture content of about 5% to about 12%. As used herein,“candy-shelled” refers to a composition having a sugar shell made bypanning as known to those skilled in the art. As used herein, “dairyprotein” refers to any protein derived from a dairy source; the dairyprotein may be purified and/or processed and may be in the whey orcasein class of milk proteins. As used herein, “sweetener” refers to anycomposition which provides sweetness and/or serves as a browning orreducing sugar. As used herein, “Maillard reaction” refers to awell-known food reaction which occurs between an amino source such as adairy protein and a reducing sugar.

[0024] In a first aspect, the present invention is directed to a methodof making a dulce de leche-flavored fat-based confection. In the firststep, a sweetener and a dairy protein are dispersed in a fat to form araw confection having a fat continuous phase. Dispersion is accomplishedin any manner suitable to form a homogeneous dispersion, such as, forexample, a Littleford Day M-5 Mixer (Littleford Day, Florence, Ky.) or aHobart A-200FT Mixer (Hobart Corp., Troy, Ohio). Typically, dispersionis accomplished under low heat, i.e., 35-50° C., and with agitation, asit is necessary to keep the fat(s) liquid during the dispersion step.However, any method or equipment which keeps the fat(s) liquid can beemployed herein.

[0025] It is important to note that since many ingredients willinherently contain water at 5% or greater, ingredients must be carefullyselected to keep the overall moisture content less than about 5%, andpreferably less than about 1.5%, i.e., low moisture ingredients (lessthan about 5% moisture) are preferably employed. For example, ifdextrose is used as a sweetener, it would need to be anhydrous dextrose,not dextrose monohydrate. Typically, commercially purchased dextrose isdextrose monohydrate, which has a substantially higher moisture contentthan anhydrous dextrose.

[0026] Generally, any sweetener is suitable for use in this invention aslong as it has a low moisture content. Exemplary sweeteners include,without limitation and in their low moisture form if applicable,sucrose, lactose, dextrose, polyols, other natural and artificialsweeteners and combinations thereof. In a preferred embodiment of thepresent invention, the sweetener is a sugar such as fructose, sucrose,lactose or dextrose. One of ordinary skill in this art will readilyappreciate that the above-described sweetener may not only providesweetness to the dulce de leche-flavored fat-based confection, but insome instances may also serve as the browning or reducing sugarnecessary to develop dulce de leche flavor. In certain preferredembodiments of this invention, the dulce de leche-flavored fat-basedconfection comprises a sweetener in an amount ranging from 1.0% to80.0%, preferably 5.0% to 70.0%, more preferably 10.0% to 60.0%, stillmore preferably 15.0% to 55.0%, and most preferably 25.0% to 50.0%, byweight of the dulce de leche-flavored fat-based confection.

[0027] Likewise, any dairy protein is suitable for use in the presentinvention as long as it has a low moisture. Exemplary dairy proteinsinclude, without limitation and in their low moisture form ifapplicable, non-fat dry milk, demineralized whey powder, whole milkpowder and combinations thereof. It is also believed that soy proteincould be used in place of dairy protein if so desired. One of ordinaryskill in this art will readily appreciate that certain sugars may bepresent in the above-described dairy protein; these sugars may providesome degree of sweetness to the dulce de leche-flavored fat-basedconfection, as well as serve as the browning or reducing sugar necessaryto develop dulce de leche flavor. In certain preferred embodiments ofthis invention, the dulce de leche-flavored fat-based confectioncomprises a dairy protein in an amount ranging from 0.5% to 40.0%,preferably 1.0% to 30.0%, more preferably 2.0% to 20.0%, still morepreferably 3.0% to 15.0%, and most preferably 4.0% to 10.0%, by weightof the dulce de leche-flavored fat-based confection.

[0028] Similarly, any fat is suitable for use in the present inventionas long as it has a low moisture content. Exemplary fats include,without limitation and in their low moisture form if applicable,fractionated palm kernel oil, cocoa butter, anhydrous milk fat (AMF),hydrogenated vegetable oil such as soy fat or cottonseed oil, andcombinations thereof. Fractionated palm kernel oil such as thatavailable from Fuji under the name Palkena-SAC, is preferably used inthe dulce de leche-flavored fat-based confection. In certain preferredembodiments of this invention, the dulce de leche-flavored fat-basedconfection comprises a fat in an amount ranging from 10.0% to 98.0%,preferably 16.0% to 85.0%, more preferably 22.0% to 75.0%, still morepreferably 25.0% to 60.0%, and most preferably 28.0% to 45.0%, by weightof the dulce de leche-flavored fat-based confection.

[0029] The particular fat(s) chosen for use in the present invention isprimarily responsible for the smooth, creamy mouthfeel of the presentinventive dulce de leche-flavored fat-based confection. The fat(s)chosen comprises a continuous matrix which disperses the sweetener anddairy protein. The particular texture of the dulce de leche-flavoredfat-based confection obtained can be manipulated by the selection ofparticular fat(s). Fats with relatively high melting points give agreater degree of heat stability; conversely, fats with relatively lowmelting points give a softer texture. According to the presentinvention, fat(s) with a melting point in the range of about 30° C. toabout 34° C. is preferably used, especially when the dulce deleche-flavored fat-based confection will be used in any type of panningprocess. Likewise, one of ordinary skill in the art would readilyappreciate that the use of fat(s) having a higher melting point wouldgive a harder texture.

[0030] The texture of the present dulce de leche-flavored fat-basedconfection can be further controlled by fat type, fat content, dairyprotein type, dairy protein content, sweetener type, sweetener contentand particle size. In that regard, in an optional step of the presentinventive method, the raw confection can be ground (refined) to obtain adesired average particle size. The desired average particle size rangesfrom 1.0 to 100.0 microns, preferably 5.0 to 75.0, more preferably 10.0to 50.0, still more preferably 15.0 to 40.0, and most preferably 20.0 to35.0 microns. Grinding can be accomplished using any conventional meanssuch as a roller refiner or a ball mill or any other means known in theart. The average particle size of the raw confection prior to sizereduction will depend upon the particular sweetener and dairy proteinemployed; typically this will range anywhere from about 80 microns andup. One of ordinary skill in this art will readily appreciate that sucha size reduction step could alternatively be conducted prior to theabove-described dispersion step, i.e., size reduction of ingredients, oreven after the thermal processing step described below.

[0031] One of ordinary skill in this art will also readily understandthat other ingredients may and will be present in a given dulce deleche-flavored fat-based confection, in addition to the sweetener, dairyprotein and fat described above. Other such ingredients include, withoutlimitation, emulsifiers such as mono and diglycerides, salt andstabilizers such as disodium phosphate.

[0032] In a second step of the process of making the dulce deleche-flavored fat-based confection of the present invention, the rawconfection is heated within a temperature range and for a timesufficient to thermally generate a dulce de leche flavor, therebyforming the dulce de leche-flavored fat-based confection. This heatingstep can be conducted in any scraped surface heat exchanger such as, forexample, a Contherm scraped-surface heat exchanger (Alfa Laval ThermalInc., Newburyport, Mass.). The temperature must be raised to atemperature sufficient to initiate flavor development reactions such asthe Maillard reaction; likewise, the temperature must be maintained at atemperature and for a time sufficient to conduct such reactions, yetwithout developing undesirable flavors.

[0033] Typically, the raw confection is heated within a temperaturerange from 70° C. to 180° C., preferably 75° C. to 165° C., morepreferably 80° C. to 150° C., still more preferably 90° C. to 135° C.,and most preferably 100° C.-125° C. Temperatures higher than these willimpart scorch notes to the dulce de leche-flavored fat-based confection;temperatures lower than these are insufficient to initiate the requisiteflavor development reactions such as the Maillard reaction. Typically,the time sufficient to develop a dulce de leche flavor ranges from 1 to1440 minutes, preferably 2 to 720 minutes, more preferably 3 to 600minutes, still more preferably 5 to 480 minutes, and most preferably 10to 120 minutes. Times longer than these will impart scorch notes to thedulce de leche-flavored fat-based confection; times shorter than thesewill be inadequate to allow dulce de leche flavor to develop. Forpurposes of the present invention, one of ordinary skill in this artwill readily appreciate that the higher the temperature, the lower thetime and vice versa. Confirmation of the formation of the desired dulcede leche-flavored fat-based confection is typically made by sensoryevaluation, analytical evaluation or combination thereof.

[0034] In a final step of the present inventive process, the dulce deleche-flavored fat-based confection is cooled to a temperaturesufficient to halt the development of dulce de leche flavor. It is alsounderstood that further cooling may be undertaken in order to develop anappropriate fat crystal structure for a given end use. Typically, atemperature below 70° C. is suitable for halting flavor development.

[0035] The dulce de leche-flavored fat-based confection made accordingto the above-described method has an ultra-low moisture content and lowwater activity. In certain preferred embodiments of this invention,moisture is present in an amount ranging from 0.1% to 5.0%, preferably0.15% to 3.50%, more preferably 0.20% to 2.50%, still more preferably0.25% to 1.50%, further preferably 0.30% to 1.25%, and most preferably0.5% to 0.9%, by weight of the dulce de leche-flavored fat-basedconfection. In certain preferred embodiments of this invention, thedulce de leche-flavored fat-based confection has a water activity (Aw)ranging from 0.09 to 0.38, preferably 0.10 to 0.36, more preferably 0.11to 0.34, still more preferably 0.12 to 0.30, and most preferably 0.13 to0.25.

[0036] If the dulce de leche-flavored fat-based confection contains ahigher amount of moisture than that noted above, the sweetener and dairyprotein will come out of the fat continuous phase upon heating the rawconfection; in fact, the characteristics of the dulce de leche-flavoredfat-based confection will change dramatically, becoming unstable andquite brittle. The texture is no longer smooth and creamy, but quite theopposite. A discontinuous, severely grained texture forms that iscomposed of many hard inclusions with large quantities of fat oiling offthe mass. A gentle heating process as described above, in combinationwith low moisture ingredients, maintains the creaminess of the presentdulce de leche-flavored fat-based confection. During processing, heatingand agitation are carefully controlled to prevent localized hot spotsfrom occurring in the dulce de leche-flavored fat-based confection.

[0037] The present invention also contemplates a process wherein dulcede leche flavor is thermally generated via a sweetener and/or a dairyprotein before their dispersion in a fat continuous phase. Any processby which dulce de leche flavor is thermally generated using theabove-noted ingredients is within the scope of the present invention.

[0038] In a second aspect, the present invention is directed to a dulcede leche-flavored fat-based confection comprising a sweetener, a dairyprotein and a fat continuous phase made according to the above-describedprocess.

[0039] In a third aspect, the present invention is directed to a dulcede leche-flavored fat-based confection. In other words, the presentinvention is broadly directed to any fat-based confection which has adulce de leche flavor as defined above. In certain preferredembodiments, the dulce de leche-flavored fat-based confection includes asweetener in an amount and/or type noted above, includes a dairy proteinin an amount and/or type noted above, and/or includes a fat in an amountand/or type noted above. Further, in certain preferred embodiments, thedulce de leche-flavored fat-based confection of the present inventionhas a water activity as noted above and/or a moisture content as notedabove.

[0040] Given the extremely low moisture content of the above-describedinventive dulce de leche-flavored fat-based confection, it isparticularly suited for application to products in which an unacceptablemoisture gradient would typically be present if one were using awater-based composition such as a traditional caramel or dulce de leche.When using the present dulce de leche-flavored fat-based confection inconjunction with cookies, crisp rice, crackers, etc., no moisturegradient is created; this allows for a platform of products comprisingdry components combined with the dulce de leche-flavored fat-basedconfection which will not become soggy during shelf-life. The dulce deleche-flavored fat-based confection of the present invention can even beused as a barrier coating. What is more, the present dulce deleche-flavored fat-based confection is particularly suited for use in acandy-shelled confection. The dulce de leche-flavored fat-basedconfection allows for the formation of a bite-size piece, and thesurface of the dulce de leche-flavored fat-based confection is stable tosugar-shelling, i.e., sugar shell will adhere.

[0041] Hence, another aspect of the present invention is directed toconfections comprising the dulce de leche-flavored fat-based confectionof the present invention, and, in particular, to a candy-shelledconfection comprising the dulce de leche-flavored fat-based confection.It is important to note that the dulce de leche-flavored fat-basedconfection of the present invention can also be used as a stand aloneproduct, e.g., in tablet form, as an inclusion, as an enrobing material,etc.

[0042] Further, the inventive dulce de leche-flavored fat-basedconfection can also be used as an intermediate in the manufacture ofchocolate. Both SOI (standard of identity) and non-SOI chocolate isincluded for purposes of the present invention. In fact, using the dulcede leche-flavored fat-based confection of the present invention as anintermediate to generate developed milk notes in chocolate allows forbypass of the complicated, expensive and cumbersome crumb oven process.The crumb process generates desirable developed milk flavors forchocolate through, for example, the Maillard reaction between milkproteins and sugar to impart a flavor. Generally, fluid milk iscondensed and mixed with sugar and cocoa liquor; the mixture is dried inlarge ovens at 75° C. to 105° C. for 4 to 8 hours until the moisturecontent is under 1%. Details of the crumb oven process can be found inChocolate, Cocoa, and Confectionery by Bernard Minifie.

[0043] The cooking process used in the present dulce de leche-flavoredfat-based confection creates, inter alia, an array of developed milkflavors associated with chocolate processed using the crumb oven. Inshort, the sugar and protein sources of the present invention can bemodified to produce an array of developed milk and dairy-like flavorsfor chocolate. Accordingly, an additional aspect of the presentinvention is directed to a chocolate composition which contains thedulce de leche-flavored fat-based confection of the present invention;one of ordinary skill in this art would readily appreciate that otheringredients typically present in chocolate compositions would also bepresent in the chocolate composition of the present invention.

[0044] Yet another aspect of the present invention is directed to adulce de leche-flavored fat-based confection comprising a sweetener, adairy protein and a fat continuous phase. All of the details given abovewith respect to sweetener identity and amount, dairy protein and amount,fat continuous phase identity and amount, water activity, moisturecontent and flavor are the same for this aspect.

[0045] Yet another aspect of the present invention is directed to afat-based confection comprising 2-hydroxy-3-methyl-2-cyclopenten-1-oneas a flavor component. As used herein, “flavor component” refers to aflavor compound or a compound which provides flavor to a confection.According to the present invention, the overall flavor profile ispreferably a result of thermally generated flavor components.

[0046] In preferred embodiments of the present invention, the fat-basedconfection contains an additional flavor component or additional flavorcomponents. These flavor components are 2-acetyl furan,2-acetyl-3-hydroxyfuran, methyl furanoate, 2,5-dimethyl-4-hydroxy-3-(2H)furanone, 3-hydroxy-2-methyl-pyran-4-one, 2-furfural, 2-(5H)furanone,2-furfuryl alcohol, dihydro hydroxy maltol and 5-hydroxymethyl furfural.Analysis of the fat-based confection of the present invention has shownthese flavor compounds to be key in producing a dulce de leche flavor;hence, “dulce de leche flavor” can be more specifically defined asflavor created by some combination of these flavor components. All ofthe details given above for the first aspect of this invention withrespect to sweetener identity and amount, dairy protein and amount, fatcontinuous phase identity and amount, water activity and moisturecontent are the same for this aspect.

[0047] In certain embodiments of the present invention,2-hydroxy-3-methyl-2-cyclopenten-1-one is present in an amount greaterthan or equal to 0.001 ppm, preferably greater than or equal to 0.004ppm, more preferably greater than or equal to 0.007 ppm, still morepreferably greater than or equal to 0.010 ppm, further preferablygreater than or equal to 0.013 ppm, and most preferably greater than orequal to 0.016 ppm. In certain embodiments of the present invention,2-hydroxy-3-methyl-2-cyclopenten-1-one is present in an amount rangingfrom 0.001 ppm to 30.0 ppm, preferably 0.004 ppm to 25.0 ppm, morepreferably 0.007 ppm to 20.0 ppm, still more preferably 0.010 ppm to15.0 ppm, further preferably 0.013 ppm to 10.0 ppm, and most preferably0.016 ppm to 5.0 ppm.

[0048] In certain embodiments of the present invention, 2-acetyl furanis present in an amount greater than or equal to 0.001 ppm, preferablygreater than or equal to 0.020 ppm, more preferably greater than orequal to 0.040 ppm, still more preferably greater than or equal to 0.060ppm, further preferably greater than or equal to 0.080 ppm, and mostpreferably greater than or equal to 0.10 ppm. In certain embodiments ofthe present invention, 2-acetyl furan is present in an amount rangingfrom 0.001 ppm to 30.0 ppm, preferably 0.020 ppm to 25.0 ppm, morepreferably 0.040 ppm to 20.0 ppm, still more preferably 0.060 ppm to15.0 ppm, further preferably 0.080 ppm to 10.0 ppm, and most preferably0.10 ppm to 5.0 ppm.

[0049] In certain embodiments of the present invention,2-acetyl-3-hydroxyfuran (isomalt) is present in an amount greater thanor equal to 0.001 ppm, preferably greater than or equal to 0.020 ppm,more preferably greater than or equal to 0.040 ppm, still morepreferably greater than or equal to 0.060 ppm, further preferablygreater than or equal to 0.080 ppm, and most preferably greater than orequal to 0.10 ppm. In certain embodiments of the present invention,2-acetyl-3-hydroxyfuran is present in an amount ranging from 0.001 ppmto 250.0 ppm, preferably 0.020 ppm to 200.0 ppm, more preferably 0.040ppm to 150.0 ppm, still more preferably 0.060 ppm to 100.0 ppm, furtherpreferably 0.080 ppm to 75.0 ppm, and most preferably 0.10 ppm to 50.0ppm.

[0050] In certain embodiments of the present invention, methyl furanoateis present in an amount greater than or equal to 0.001 ppm, preferablygreater than or equal to 0.020 ppm, more preferably greater than orequal to 0.040 ppm, still more preferably greater than or equal to 0.060ppm, further preferably greater than or equal to 0.080 ppm, and mostpreferably greater than or equal to 0.10 ppm. In certain embodiments ofthe present invention, methyl furanoate is present in an amount rangingfrom 0.001 ppm to 60.0 ppm, preferably 0.020 ppm to 50.0 ppm, morepreferably 0.040 ppm to 40.0 ppm, still more preferably 0.060 ppm to30.0 ppm, further preferably 0.080 ppm to 20.0 ppm, and most preferably0.10 ppm to 10.0 ppm.

[0051] In certain embodiments of the present invention,2,5-dimethyl-4-hydroxy-3-(2H) furanone (furaneol) is present in anamount greater than or equal to 0.15 ppm, preferably greater than orequal to 0.18 ppm, more preferably greater than or equal to 0.21 ppm,still more preferably greater than or equal to 0.24 ppm, furtherpreferably greater than or equal to 0.27 ppm, and most preferablygreater than or equal to 0.30 ppm. In certain embodiments of the presentinvention, 2,5-dimethyl-4-hydroxy-3-(2H) furanone is present in anamount ranging from 0.15 ppm to 120.0 ppm, preferably 0.18 ppm to 100.0ppm, more preferably 0.21 ppm to 80.0 ppm, still more preferably 0.24ppm to 60.0 ppm, further preferably 0.27 ppm to 40.0 ppm, and mostpreferably 0.30 ppm to 20.0 ppm.

[0052] In certain embodiments of the present invention,3-hydroxy-2-methyl-pyran-4-one (maltol) is present in an amount greaterthan or equal to 5.0 ppm, preferably greater than or equal to 6.0 ppm,more preferably greater than or equal to 7.0 ppm, still more preferablygreater than or equal to 8.0 ppm, further preferably greater than orequal to 9.0 ppm, and most preferably greater than or equal to 10.0 ppm.In certain embodiments of the present invention,3-hydroxy-2-methyl-pyran-4-one is present in an amount ranging from 5.0ppm to 300.0 ppm, preferably 6.0 ppm to 250.0 ppm, more preferably 7.0ppm to 200.0 ppm, still more preferably 8.0 ppm to 150.0 ppm, furtherpreferably 9.0 ppm to 100.0 ppm, and most preferably 10.0 ppm to 50.0ppm.

[0053] In certain embodiments of the present invention, 2-furfural ispresent in an amount greater than or equal to 0.10 ppm, preferablygreater than or equal to 0.15 ppm, more preferably greater than or equalto 0.20 ppm, still more preferably greater than or equal to 0.25 ppm,further preferably greater than or equal to 0.30 ppm, and mostpreferably greater than or equal to 0.35 ppm. In certain embodiments ofthe present invention, 2-furfural is present in an amount ranging from0.10 ppm to 60.0 ppm, preferably 0.15 ppm to 50.0 ppm, more preferably0.20 ppm to 40.0 ppm, still more preferably 0.25 ppm to 30.0 ppm,further preferably 0.30 ppm to 20.0 ppm, and most preferably 0.35 ppm to10.0 ppm.

[0054] In certain embodiments of the present invention, 2-(5H)furanoneis present in an amount greater than or equal to 0.05 ppm, preferablygreater than or equal to 0.06 ppm, more preferably greater than or equalto 0.07 ppm, still more preferably greater than or equal to 0.08 ppm,further preferably greater than or equal to 0.09 ppm, and mostpreferably greater than or equal to 0.10 ppm. In certain embodiments ofthe present invention, 2-(5H)furanone is present in an amount rangingfrom 0.05 ppm to 120.0 ppm, preferably 0.06 ppm to 100.0 ppm, morepreferably 0.07 ppm to 80.0 ppm, still more preferably 0.08 ppm to 60.0ppm, further preferably 0.09 ppm to 40.0 ppm, and most preferably 0.10ppm to 20.0 ppm.

[0055] In certain embodiments of the present invention, 2-furfurylalcohol is present in an amount greater than or equal to 2.5 ppm,preferably greater than or equal to 3.0 ppm, more preferably greaterthan or equal to 3.5 ppm, still more preferably greater than or equal to4.0 ppm, further preferably greater than or equal to 4.5 ppm, and mostpreferably greater than or equal to 5.0 ppm. In certain embodiments ofthe present invention, 2-furfuryl alcohol is present in an amountranging from 2.5 ppm to 100.0 ppm, preferably 3.0 ppm to 90.0 ppm, morepreferably 3.5 ppm to 80.0 ppm, still more preferably 4.0 ppm to 75.0ppm, further preferably 4.5 ppm to 50.0 ppm, and most preferably 5.0 ppmto 25.0 ppm.

[0056] In certain embodiments of the present invention, dihydro hydroxymaltol is present in an amount greater than or equal to 0.50 ppm,preferably greater than or equal to 0.55 ppm, more preferably greaterthan or equal to 0.60 ppm, still more preferably greater than or equalto 0.65 ppm, further preferably greater than or equal to 0.70 ppm, andmost preferably greater than or equal to 0.75 ppm. In certainembodiments of the present invention, dihydro hydroxy maltol is presentin an amount ranging from 0.50 ppm to 10000.0 ppm, preferably 0.55 ppmto 1000.0 ppm, more preferably 0.60 ppm to 500.0 ppm, still morepreferably 0.65 ppm to 250.0 ppm, further preferably 0.70 ppm to 100.0ppm, and most preferably 0.75 ppm to 50.0 ppm.

[0057] In certain embodiments of the present invention, 5-hydroxymethylfurfural is present in an amount greater than or equal to 0.05 ppm,preferably greater than or equal to 0.06 ppm, more preferably greaterthan or equal to 0.07 ppm, still more preferably greater than or equalto 0.08 ppm, further preferably greater than or equal to 0.09 ppm, andmost preferably greater than or equal to 0.10 ppm. In certainembodiments of the present invention, 5-hydroxymethyl furfural ispresent in an amount ranging from 0.05 ppm to 10000.0 ppm, preferably0.06 ppm to 1000.0 ppm, more preferably 0.07 ppm to 500.0 ppm, stillmore preferably 0.08 ppm to 250.0 ppm, further preferably 0.09 ppm to100.0 ppm, and most preferably 0.10 ppm to 50.0 ppm.

[0058] Another related aspect of the present invention is directed to afat-based confection comprising one or more flavor components selectedfrom the group consisting of 2-hydroxy-3-methyl-2-cyclopenten-1-one,2-acetyl furan, 2-acetyl-3-hydroxyfuran and methyl furanoate. In apreferred embodiment, the fat-based confection further comprises one ormore flavor components selected from the group consisting of2,5-dimethyl-4-hydroxy-3-(2H) furanone, 3-hydroxy-2-methyl-pyran-4-one,2-furfural, 2-(5H)furanone and 2-furfuryl alcohol. In a more preferredembodiment, the fat based confection further comprises one or moreflavor components selected from the group consisting of dihydro hydroxymaltol and 5-hydroxymethyl furfural, as well as one or more flavorcomponents selected from the group consisting of2,5-dimethyl-4-hydroxy-3-(2H) furanone, 3-hydroxy-2-methyl-pyran-4-one,2-furfural, 2-(5H)furanone and 2-furfuryl alcohol.

[0059] It is within the skill of one of ordinary skill in this art tovary the amounts of all of the above-described thermally generatedflavor components to achieve a variety of dulce de leche flavors. Someflavor components may contribute to the dairy flavor of dulce de lechecompositions. Varying amounts of the above-noted flavor components willresult in dulce de leche flavors having different flavor notes broughtto the forefront of the taste profile.

[0060] The examples which follow are intended as an illustration ofcertain preferred embodiments of the invention, and no limitation of theinvention is implied.

EXAMPLE 1 Preparation of Dulce De Leche-Flavored Fat-Based Confection

[0061] A raw confection was obtained by first combining the ingredientslisted in Table 1 in an agitated kettle under low heat, i.e., a 53° C.water-jacketed Hobart A-200FT mixer (Hobart Corp., Troy, Ohio), and thenreducing the average particle size of the raw confection to about 25microns via a Buhler SDX 600 three-roll refiner (Buhler Industries,Uzwil, Switzerland). TABLE 1 sucrose 44.50 w/w % fractionated palmkernel oil   35 w/w % non-fat dry milk   20 w/w % lecithin 0.475 w/w %ethyl vanillin 0.025 w/w %

[0062] The raw confection was heated to 115° C. and held for 20 minutesusing a 120° C. steam-jacketed Contherm 6×6 scraped surface heatexchanger (Alfa Laval Thermal Inc., Newburyport, Mass.). The finisheddulce de leche-flavored fat-based confection was cooled to cease thebrowning reaction and solidify the dulce de leche-flavored fat-basedconfection. The dulce de leche-flavored fat-based confection had amoisture content of less than 0.70% and a water activity of 0.15.

EXAMPLE 2 Preparation of Candy-Shelled Dulce De Leche-Flavored Fat-BasedConfection

[0063] A candy-shelled dulce de leche-flavored fat-based confection isacquired by forming the dulce de leche-flavored fat-based confection asobtained in Example 1 into a bite-sized piece. The dulce deleche-flavored fat-based confection can be used alone or in conjunctionwith other components such as chocolate. The bite-size piece is thencandy-shelled such that 25.0% of the finished product constitutes ahard-panned candy shell.

COMPARATIVE EXAMPLE 1 Preparation of Water-Based Dulce De Leche

[0064] A traditional water-based dulce de leche was made by placingsealed cans of Nestle®'s Carnation Sweetened Condensed Whole Milk (SCWM)in boiling water for two hours. Then, the heat is turned off, and theSCWM is allowed to slowly cool in the water. After one hour of cooling,the cans of SCWM are removed and air cooled on a wire rack at roomtemperature. The resulting dulce de leche has a smooth pudding-liketexture, a water activity of 0.85 and a moisture content of 26%.

COMPARATIVE EXAMPLE 2 Preparation of Water-Based Caramel

[0065] A water-based caramel was obtained by first combining theingredients listed in Table 2 to form a raw caramel. TABLE 2 sucrose15-40 w/w % corn syrup 15-60 w/w % heavy cream 10-20 w/w % butter  3-5w/w % sweetened condensed milk 20-40 w/w % salt 0.10 w/w % ethylvanillin 0.03 w/w %

[0066] The raw caramel was heated in a scraped surface heat exchangeapparatus. In an evaporation step, water was flashed off and thenbrowning or caramelization was accomplished in a jacketed vessel underhigh heat. The finished water-based caramel had a moisture content ofbetween 5.0-12.0% and a typical water activity of 0.4-0.65.

[0067] Sensory Testing

[0068] Descriptive sensory analysis of the dulce de leche-flavoredfat-based confection of Example 1, the water-based dulce de leche ofComparative Example 1, Hershey Classic Caramels, Kraft Caramels andCaramac® has been conducted. All samples were evaluated by trained tastetesters using the Spectrum Method; this method uses the UniversalAromatic Scale to capture intensities of flavors in a given sample. Theflavor profiles of the dulce de leche-flavored fat-based confection ofthe present invention and water-based dulce de leche were the same; bothsamples were described as having a main dairy character with a lowercaramelized sugar flavor. On the other hand, both Hershey ClassicCaramels and Kraft Caramels were described as having a main character ofcaramelized sugar and vanilla with a lower dairy flavor and underlyingbuttery flavor. Caramac® was described as having a dairy character withlow vanilla and caramelized sugar flavors, a flavor that was much moresimilar to a traditional caramel flavor than to a dulce de leche flavor.

[0069] Further, candy-shelled samples of the dulce de leche-flavoredfat-based confection of the present invention obtained superior consumerscores and a strong preference, as compared with candy-shelled samplesof traditional water-based caramel. Additional descriptive sensoryanalysis of candy-shelled samples of the dulce de leche-flavoredfat-based confection of the present invention, as compared withcandy-shelled samples of traditional water-based caramel, has also beenconducted.

[0070] Analytical Testing

[0071] Analysis of the dulce de leche-flavored fat-based confection ofExample 1, water-based caramels from Snickers and Milky Way, and thewater-based dulce de leche of Comparative Example 1 has determined wateractivities and moisture contents as set forth in Table 3 below. Thewater activities were determined using a Rotronic Hygroskop DT at 25° C.using 0.10-0.95 RH standards. The moisture contents were determinedusing an Orion Turbo 2 using the blending Karl Fisher technique. TABLE 3Water activity and moisture content. water activity % water Snickers0.50 11.5 Milky Way 0.50 11.5 Comparative Example 1 0.85 26 Example 10.15 0.70

[0072] As can be seen from Table 3, the dulce de leche-flavoredfat-based confection of the present invention has a much lower moisturecontent and water activity than any of the other tested materials. Theultra-low moisture and ultra-low water activity of the dulce deleche-flavored fat-based confection of the present invention render itparticularly suitable for applications in which moisture has beenproblematic, e.g., in combination with other low moisture ingredients,candy shelling, etc.

[0073] Analysis of the dulce de leche-flavored fat-based confection ofExample 1 and Caramac® by gas chromatograph/mass spectrometry hasidentified flavor compounds as set forth in Table 4 below. This analysisinvolved two basic steps: extraction and identification.

[0074] The extraction conditions and technique was identical for boththe dulce de leche-flavored fat-based confection and Caramac®. Eachsample (72.90 g) was frozen with liquid nitrogen and subsequentlyground. The sample was then mixed with 100 ml saturated NaCl solution at50° C. and shaken for 20 minutes with an autoshaker. The resultingsolution was then spiked with an internal standard of 2-isobutylthiazole(113.6 ppm), and 75 ml re-distilled ether was added. The resultingsolution was then shaken for another 20 minutes (autoshaker) andcentrifuged at 3500 rpm for 10 minutes. Then the ether layer extract wasdecanted via Solvent Assisted Flavor Evaporation (SAFE) technique (BaengCorp., Manching, Germany). SAFE conditions were high vacuum (3.2×10⁻⁵mbar) for 2 hours. The extract was concentrated using a Vigreux columnin a 50° C. water bath until a final volume of 250 ml was achieved.

[0075] Identification of the flavor compounds was accomplished using anAgilent 6890 gas chromatograph coupled to a Quadrapole Agilent 5973 massspectrometer. Analysis of the volatile extract concentrates wasaccomplished using the following parameters: Carrier Gas: helium 36cm/sec, 6.73 psi (35° C.), 1.0 ml/minute constant flow; SeparationColumn: HP-FFAP 30 m×0.25 mm×0.25 μm; Injection: split (10:1), 1 μl ofthe sample distillate, Gerstel MPS2, inlet temperature of 250° C.; OvenProfile: 35° C., 1 minute hold; 35° C.-60° C. at 60° C./minute; 60°C.-230° C. at 6° C./minute; 230° C. hold 10 minutes; Detector: Agilent5973 MSD, 70 ev, 35-350 amu scan on negative ion mode. TABLE 4 Flavorcompounds. amount (ppm) amount (ppm) flavor compound in Example 1 inCaramac ® 2-furfural 0.62 0.07 2-acetyl furan 0.20 ND2-acetyl-3-hydroxyfuran 0.20 ND 2-furfuryl alcohol 6.16 2.152-(5H)furanone 0.12 0.04 2-hydroxy-3-methyl-2-cyclopenten-1- 0.02 ND one3-hydroxy-2-methyl-pyran-4-one 12.18 4.83 methyl furanoate 0.63 ND2,5-dimethyl-4-hydroxy-3-(2H)furanone 0.38 0.12 dihydro hydroxy maltol1.02 0.48 5-hydroxymethyl furfural 0.15 0.04 vanillin ND 19.57 

[0076] As can be seen from Table 4, the dulce de leche-flavoredfat-based confection of the present invention has a set of flavorcompounds distinct from those of Caramac®. These finding are consistentwith the sensory testing described above.

[0077] From a flavor chemistry perspective, the absence of 2-acetylfuran, 2-acetyl-3-hydroxyfuran, 2-hydroxy-3-methyl-2-cyclopenten-1-oneand methyl furanoate from Caramac® has a significant impact on theoverall taste of Caramac® as compared with the overall taste of theinventive dulce de leche-flavored fat-based confection; these compoundswould appear to be responsible, at least in part, for the distinct richdairy flavor (as discussed above) of the inventive confection.Similarly, the absence of vanillin flavor compound from the dulce deleche-flavored fat-based confection of the present invention issignificant; those flavor compounds may, in part, be responsible for thevanilla flavor (as discussed above), which render Caramac® more similarin flavor to a traditional caramel than to a dulce de leche composition.

[0078] Further, the significantly higher amounts of 2-furfural,2-furfuryl alcohol, 3-hydroxy-2-methyl-pyran-4-one and2,5-dimethyl-4-hydroxy-3-(2H)furanone in the dulce de leche-flavoredfat-based confection of the present invention would appear to also beresponsible, at least in part, for the distinct rich dairy flavor (asdiscussed above) of the inventive confection.

[0079] Other variations and modifications of this invention will beobvious to those skilled in this art. This invention is not to belimited except as set forth in the following claims.

What is claimed is:
 1. A method of making a dulce de leche-flavoredfat-based confection comprising the steps of: dispersing a sweetener anda dairy protein in a fat to form a raw confection having a fatcontinuous phase; heating the raw confection within a temperature rangeand for a time sufficient to thermally generate a dulce de leche flavor,thereby forming the dulce de leche-flavored fat-based confection; andcooling the dulce de leche-flavored fat-based confection to atemperature sufficient to halt the thermal generation of dulce de lecheflavor.
 2. The method according to claim 1 further comprising the stepof reducing an average particle size of the raw confection.
 3. Themethod according to claim 2, wherein the average particle size isreduced to 1 to 100 microns.
 4. The method according to claim 1 furthercomprising the step of reducing an average particle size of the dulce deleche-flavored fat-based confection.
 5. The method according to claim 4,wherein the average particle size is reduced to 1 to 100 microns.
 6. Themethod according to claim 1, wherein the raw confection is heated withinthe temperature range between 70° C. and 180° C.
 7. The method accordingto claim 1, wherein the time sufficient to develop a dulce de lecheflavor is between 1 minute and 1440 minutes.
 8. The method according toclaim 1, wherein the temperature sufficient to halt the development ofdulce de leche flavor is below 70° C.
 9. A dulce de leche-flavoredfat-based confection comprising a sweetener; a dairy protein; and a fatcontinuous phase, made according to a process comprising the steps of:dispersing the sweetener and the dairy protein in a fat to form a rawconfection having the fat continuous phase; heating the raw confectionwithin a temperature range and for a time sufficient to thermallygenerate dulce de leche flavor, thereby forming the dulce deleche-flavored fat-based confection; and cooling the dulce deleche-flavored fat-based confection to a temperature sufficient to haltthe thermal generation of dulce de leche flavor.
 10. A dulce deleche-flavored fat-based confection.
 11. The dulce de leche-flavoredfat-based confection according to claim 10, wherein the dulce deleche-flavored fat-based confection has a water activity ranging from0.09 to 0.38.
 12. The dulce de leche-flavored fat-based confectionaccording to claim 10, wherein moisture is present in an amount rangingfrom 0.10% to 5.0% by weight of the dulce de leche-flavored fat-basedconfection.
 13. The dulce de leche-flavored fat-based confectionaccording to claim 10, wherein the dulce de leche-flavored fat-basedconfection comprises a fat in an amount ranging from 10.0% to 98.0% byweight of the dulce de leche-flavored fat-based confection.
 14. Thedulce de leche-flavored fat-based confection according to claim 10,wherein the dulce de leche-flavored fat-based confection comprises asweetener in an amount ranging from 1.0% to 80.0% by weight of the dulcede leche-flavored fat-based confection.
 15. The dulce de leche-flavoredfat-based confection according to claim 10, wherein the dulce deleche-flavored fat-based confection comprises a dairy protein in anamount ranging from 0.5% to 40.0% by weight of the dulce deleche-flavored fat-based confection.
 16. A dulce de leche-flavoredfat-based confection comprising: a sweetener; a dairy protein; and a fatcontinuous phase.
 17. The dulce de leche-flavored fat-based confectionaccording to claim 16, wherein the sweetener is a material selected fromthe group consisting of fructose, sucrose, lactose, dextrose, polyols,other natural and artificial sweeteners and combinations thereof. 18.The dulce de leche-flavored fat-based confection according to claim 16,wherein the sweetener is present in an amount ranging from 1.0% to 80.0%by weight of the dulce de leche-flavored fat-based confection.
 19. Thedulce de leche-flavored fat-based confection according to claim 16,wherein the dairy protein is selected from the group consisting ofnon-fat dry milk, demineralized whey powder, whole milk powder andcombinations thereof.
 20. The dulce de leche-flavored fat-basedconfection according to claim 16, wherein the dairy protein is presentin an amount ranging from 0.5% to 40.0% by weight of the dulce deleche-flavored fat-based confection.
 21. The dulce de leche-flavoredfat-based confection according to claim 16, wherein the fat continuousphase is a material selected from the group consisting of fractionatedpalm kernel oil, cocoa butter, anhydrous milk fat, hydrogenatedvegetable oil, and combinations thereof.
 22. The dulce de leche-flavoredfat-based confection according to claim 16, wherein the fat continuousphase is present in an amount ranging from 10.0% to 98.0% by weight ofthe dulce de leche-flavored fat-based confection.
 23. The dulce deleche-flavored fat-based confection according to claim 16, whereinmoisture is present in an amount ranging from 0.10% to 5.0%.
 24. Thedulce de leche-flavored fat-based confection according to claim 16,wherein the dulce de leche-flavored fat-based confection has a wateractivity ranging from 0.09 to 0.38.
 25. A confection comprising a dulcede leche-flavored fat-based confection.
 26. The confection according toclaim 25, wherein the confection is a candy-shelled confection.
 27. Achocolate composition comprising a dulce de leche-flavored fat-basedconfection.
 28. A fat-based confection comprising2-hydroxy-3-methyl-2-cyclopenten-1-one as a flavor component.
 29. Thefat-based confection according to claim 28 further comprising 2-acetylfuran as a flavor component.
 30. The fat-based confection according toclaim 29 further comprising 2-acetyl-3-hydroxyfuran as a flavorcomponent.
 31. The fat-based confection according to claim 30 furthercomprising methyl furanoate as a flavor component.
 32. The fat-basedconfection according to claim 31 further comprising2,5-dimethyl-4-hydroxy-3-(2H) furanone as a flavor component.
 33. Thefat-based confection according to claim 32 further comprising3-hydroxy-2-methyl-pyran-4-one as a flavor component.
 34. The fat-basedconfection according to claim 33 further comprising 2-furfural as aflavor component.
 35. The fat-based confection according to claim 34further comprising 2-(5H)furanone as a flavor component.
 36. Thefat-based confection according to claim 35 further comprising 2-furfurylalcohol as a flavor component.
 37. The fat-based confection according toclaim 36 further comprising dihydro hydroxy maltol as a flavorcomponent.
 38. The fat-based confection according to claim 37 furthercomprising 5-hydroxymethyl furfural as a flavor component.
 39. Thefat-based confection according to claim 28, wherein the2-hydroxy-3-methyl-2-cyclopenten-1-one is present in an amount greaterthan 0.001 ppm.
 40. The fat-based confection according to claim 29,wherein the 2-acetyl furan is present in an amount greater than 0.001ppm.
 41. The fat-based confection according to claim 30, wherein the2-acetyl-3-hydroxyfuran is present in an amount greater than 0.001 ppm.42. The fat-based confection according to claim 31, wherein the methylfuranoate is present in an amount greater than 0.001 ppm.
 43. Thefat-based confection according to claim 32, wherein the2,5-dimethyl-4-hydroxy-3-(2H) furanone is present in an amount greaterthan 0.15 ppm.
 44. The fat-based confection according to claim 33,wherein the 3-hydroxy-2-methyl-pyran-4-one is present in an amountgreater than 5.0 ppm.
 45. The fat-based confection according to claim34, wherein the 2-furfural is present in an amount greater than 0.10ppm.
 46. The fat-based confection according to claim 35, wherein the2-(5H)furanone is present in an amount greater than 0.05 ppm.
 47. Thefat-based confection according to claim 36, wherein the 2-furfurylalcohol is present in an amount greater than 2.5 ppm.
 48. The fat-basedconfection according to claim 37, wherein the dihydro hydroxy maltol ispresent in an amount greater than 0.50 ppm.
 49. The fat-based confectionaccording to claim 38, wherein the 5-hydroxymethyl furfural is presentin an amount greater than 0.05 ppm.
 50. The fat-based confectionaccording to claim 28, wherein the fat-based confection has a wateractivity ranging from 0.09 to 0.38.
 51. The fat-based confectionaccording to claim 28, wherein moisture is present in an amount rangingfrom 0.10% to 5.0% by weight of the fat-based confection.
 52. Thefat-based confection according to claim 28, wherein the fat-basedconfection comprises a fat in an amount ranging from 10.0% to 98.0% byweight of the fat-based confection.
 53. The fat-based confectionaccording to claim 28, wherein the fat-based confection comprises asweetener in an amount ranging from 1.0% to 80.0% by weight of thefat-based confection.
 54. The fat-based confection according to claim28, wherein the fat-based confection comprises a dairy protein in anamount ranging from 0.5% to 40.0% by weight of the fat-based confection.